Add chana to a large pot and rinse them very well a few times.

Pour fresh water and soak. If using chana soak overnight. If using green gram you can soak for just 30 mins.

Once they are soaked, drain the water and rinse them well.

Add them to a pressure cooker or pot along with water. Pressure cook on a medium heat.

If using chana then cook for 4 whistles. If using green gram cook for 2 whistles.

When the pressure releases, open the lid and check. Chana or green gram should be soft cooked yet hold shape and not turn mushy.

Heat a pan with ghee for seasoning. Add cumin, mustard and urad dal. Saute until the dal turns golden.

Add curry leaves and red chilies. When the leaves turn crisp, add ginger and hing.

Drain the excess water if any left. Add the chana/ green gram, turmeric and salt.

Add coconut. Mix and switch off.

Offer sundal as a naivedyam to the deities or enjoy as snack.